Go Back
–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: Elevate Your Brunch with Ease

Baked Eggs Napoleon combines elegant layers of flaky pastry, creamy spinach, and eggs for a delightful brunch experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 2 sheets Frozen Puff Pastry Thawed properly before use
  • 1 egg Egg (for wash) Can substitute with milk or cream
For the Filling
  • 2 tablespoons Olive Oil Essential for sautéing vegetables
  • 1 medium Shallot Can substitute with onion or green onions
  • 2 cloves Garlic Minced
  • 5 ounces Fresh Spinach Can swap for Swiss chard or kale
  • 4 ounces Cream Cheese Can use ricotta or mascarpone
  • 1/2 cup Heavy Cream Can use half-and-half
  • 1/2 cup Grated Parmesan Can use Gruyere or cheddar
  • 1/4 teaspoon Nutmeg Enhances flavor
For Topping
  • 4 large Eggs Cooked to preference
  • to taste Salt Essential seasoning
  • to taste Freshly Ground Black Pepper Essential seasoning
  • 2 tablespoons Chopped Fresh Chives For garnish

Equipment

  • Ramekins
  • Skillet
  • oven
  • Rolling Pin
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Thaw the frozen puff pastry sheets and preheat your oven to 400°F (200°C). Grease ramekins with olive oil.
  2. Roll out the thawed puff pastry until it's about 1/8 inch thick and cut circles that are slightly larger than your ramekins. Place each pastry circle into the ramekins, letting the edges overhang.
  3. Line each pastry shell with parchment paper and fill with pie weights. Bake for 12-15 minutes until edges are golden. Remove weights and bake for an additional 3-5 minutes until crisp.
  4. Heat olive oil in a skillet, sauté shallots and garlic until fragrant. Add spinach and cook until wilted. Stir in cream cheese, heavy cream, Parmesan, and nutmeg until smooth.
  5. Fill each baked pastry shell with the creamy spinach mixture and crack a large egg on top. Season with salt and pepper.
  6. Brush the edges of the pastry with the egg wash for a golden finish. Sprinkle salt or pepper if desired.
  7. Bake the assembled ramekins for 12-18 minutes until egg whites are set but yolks remain runny. Pastry should be browned and puffed.
  8. Remove from the oven, let cool slightly, garnish with chives, and serve hot.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 295mgSodium: 650mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Make sure to fully thaw puff pastry before use for best results. Customize the filling with seasonal vegetables or herbs as desired.

Tried this recipe?

Let us know how it was!